Ginger-Pepper Syrup

Ingredients

One 1-inch piece of ginger

1/2 cup sugar

6 ounces water

1 teaspoon whole black peppers

How to Make It

Step

Thinly slice a the ginger. In a small saucepan, combine the sugar with the water, whole black peppercorns and the ginger. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Cook over low heat for 10 minutes. Remove from the heat; let cool. Strain into a jar, cover and refrigerate for up to 2 weeks.

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